Chicken Crack Salad
One of the Iron Gate moms made this salad for us last week. It was so fricking good that I harbored many evil thoughts about hiding the leftovers from my mom and Seymour--and I don't even like chicken! I did resort to eating straight from the open leftovers container when I knew they were watching, but since the salad is so obscenely delicious they were not dissuaded, and laid claim to their portions. Sigh. Guess I'll just have to make more. For now I'll just share it with the world!
Curried Chicken Salad
3 whole (6 split) chicken breasts, bone in, skin on
Freshly ground black pepper
1 1/2 cups good mayo
1/3 cup dry white wine
1/4 cup Major Grey's chutney
3 Tbs. Curry powder
1 cup medium diced celery ( 2 large stalks)
1/4 cup diced scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews
Preheat oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, or until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard skin, and dice the chicken in large bite-size pieces.
For the dressing, combine the mayo, wine, chutney, curry powder, and 1/2 teaspoon of salt in a food processor. Process until smooth.
Combine chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow flavors to blend. Add the cashews and serve at room temperature.